Nibitashi

• 1 bunch (about 250 g/9 oz) mizuna*

Wash the mizuna well and cut into 5 cm (2 in) sections. Place the abura-age in a colander. Pour over some boiling water to remove any excess oil. Turn over and repeat on the other side. Drain and cut into 1 cm (½ in) strips. In a medium saucepan, bring the dashi, mirin, soy sauce and salt to the boil. Add the mizuna and abura-age and stir for 1 minute. Divide the mizuna and abura-age between sm